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Christmas is coming, and whether it’s you or the goose getting fat is entirely up to your level of self control. However, I have heard that calories disappear from holiday meals. They just don’t count. (I may or may not have just made that up…) So, scoop yourself another heap of these ridiculously delicious sweet potatoes- because you can. I used to hate yams at Thanksgiving and Christmas dinners – too sweet and syrupy. Fast forward to my adulthood, and that fateful night that a friend convinced me to try a loaded baked sweet potato – it had the marshmallows like the yams of old that I hated, but I gave it a go. And my life was changed. I am now a sweet potato junkie and this is my very favorite way to prepare them. There is a very fine line that divides this dish between a side and a dessert, but if you’re like me, you’ll manage to sneak some for both courses. 😉

Ingredients:

Potatoes –

3 cups sweet potatoes

1 cup sugar

2 eggs

1 tsp vanilla

1/4 cup milk

1/2 cup butter

Peel and cut sweet potatoes into large chunks and boil in water until tender. Drain water and, in a large bowl, use a mixer to puree potatoes. Add all other ingredients and mix until well incorporated. Place in 9×13 baking dish.

Topping –

1 cup brown sugar

1 cup chopped pecans

1/3 cup flour

1/3 cup butter

marshmallows

Combine all ingredients except marshmallows. Crumble mixture on top of potatoes. Add marshmallows (put on as many as you like!). Bake at 350^F for 30-45 min (when the edges of crumble mixture look done, marshmallows are toasted, and center is hot and bubbly).